@article{article1c7ba0d8,
title   = {High-power ultrasound, micronized salt, and low KCl level: an effective strategy to reduce the NaCl content of Bologna-type sausages by 50%},
author = {Rosa, Jordana Lima da and Rios-Mera, Juan Dario and Contreras Castillo, Carmen Josefina and Lorenzo, José Manuel and Pinton, Mariana Basso and Santos, Bibiana Alves dos and Correa, Leticia Pereira and Henn, Alessandra Schneider and Cichoski, Alexandre José and Flores, Erico Marlon de Moraes and Campagnol, Paulo Cezar Bastianello},
year = {2023},
doi = {10.1016/j.meatsci.2022.109012},
journal   = {Meat Science}
}